
Issued January 17, 1913. 



U. S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF ANIMAL INDUSTRY.— BULLETIN 157. 
A. D. MELVIN, Chief of Bureau. 



.E4 



VARIATIONS IN THE COMPOSITION AND PROPERTIES 
OF MILK FROM THE INDIVIDUAL COW. 



BY 

C. H. ECKLES, 

Professor of Dairy Husbandry, University of Missouri, 
AND 

ROSCOE H. SHAW, 

Chemist, Dairy Division, Bureau of Animal Industry. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

191.1. 



Monograph 




Class ii r £. F 
Book .I*} _ 



/ 



Issued .January 17, 1913. 

U. S. DEPARTMENT OF AGRICULTURE, 

BUREAU OF ANIMAL INDUSTRY.— Bulletin 157. 

A. D. MELVIN, Chief of Bureau. 



VARIATIONS IN THE COMPOSITION AND PROPERTIES 
OF MILK FROM THE INDIVIDUAL COW. 



BY 

C. H. ECKLES, 

Professor of Dairy Husbandry, University of Missouri, 
AND 

ROSCOE H. SHAW, 
i 

Chemist, Dairy Division, Bureau of Animal Industry. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1913. 









BUREAU OF ANIMAL INDUSTRY. 



Chief: A. D. Melvin. 

Assistant Chief: A. M. Farrington. 

Chief Clerk: Charles C. Carroll. 

Animal Husbandry Division: George M. Rommel, chief. 

Biochemic Division: M. Dorset, chief. 

Dairy Division: B". H. Rawl, chief. 

Field Inspection Division: R. A. Ramsay, chief. 

Meat Inspection Division: Rice P. Steddom, chief. 

Pathological Division: John R. Mohler, chief. 

Quarantine Division: Richard W. Hickman, chief. 

Zoological Division: B. H. Ransom, chief. 

Experiment Station: E. C. Schroeder, superintendent. 

Editor: James M. Pickens. 

DAIRY DIVISION. 

B. H. Rawl, Chief. 

Helmer Rabild, in charge of Dairy Farming Investigations. 
S. C. Thompson, in charge of Dairy Manufacturing Investigations. 
L. A. Rogers, in charge of Research Laboratories. 
Ernest Kelly, in charge of Market Milk Investigations. 
Robert McAdam, in charge of Renovated Butter Inspection. 
2 

D. CF D. 
JAN 21 1913 



ADDITIONAL COPIES of this publication 
xl may be procured from the Superintend- 
ent of Documents, Government Printing 
Office, Washington, D. C, at 5 cents per copy 



LETTER OF TRANSMITTAL. 



U. S. Department of Agriculture, 

Bureau of Animal Industry, 

Washington, D. C, July 12, 1912. 
Sir: I have the honor to transmit, and to recommend for publi- 
cation as a bulletin in the bureau series, the accompanying manu- 
script entitled "Variations in the Composition and Properties of 
Milk from the Individual Cow," by Messrs. C. H. Eckles, professor 
of dairy husbandry, University of Missouri, and Roscoe H. Shaw, of 
the Dairy Division of this bureau. 

This paper is the third in the series of reports on milk-secretion 
investigations which are being conducted at the Missouri Agricul- 
tural Experiment Station in cooperation between the Dairy Divi- 
sion and the Missouri station. The previous reports, which have 
been prepared for publication as Bulletins 155 and 156 of this bureau, 
have dealt respectively with the influence of the stage of lactation 
and the influence of the breed and individuality of the cows upon 
the composition of the milk. 

Respectfully, A. D. Melvin, 

Chief of Bureau. 
ITon. James Wilson, 

Secretary of Agriculture. 

3 



CONTENTS. 



Page. 

Introduction 7 

The animals used, feed and management 8 

Methods of sampling and preparation of samples for analysis 9 

The variations from milking to milking 9 

Protein 9 

Sugar 10 

Fat 11 

The Reichert-Meissl number 11 

The iodin number 12 

The saponification number 13 

The melting point 13 

Comparison of morning and evening milk 14 

The composition of the first and last milk drawn 16 

Appendix— Tables I, II, and III 20 

5 



VARIATIONS IN THE COMPOSITION AND PROPERTIES OF MILK 
FROM THE INDIVIDUAL COW. 



INTRODUCTION. 

This is the third in a series of reports giving the results of investi- 
gations in regard to the influence of certain factors upon the compo- 
sition and properties of normal milk. Previous publications have 
given data in regard to variations due to the stage of lactation and 
variations due to the breed and individuality of the animal. 1 The 
present paper gives data concerning three factors in the milk from 
the individual cow, namely, (1) the normal variations from milking 
to milking, (2) the composition of morning compared with evening 
milk, and (3) the composition of the first as compared with the last 
milk drawn. 

It is a well-known fact that the composition of milk, at least so far 
as the percentage of fat is concerned, varies constantly and often quite 
widely from day to day, and even from milking to milking. No 
further investigation would be necessary to establish this fact, although 
it is impossible to set any definite limits as to what may be expected 
in this respect. Among the causes that are usually assigned for 
these variations is the influence of weather conditions, changes in 
the health of the animal, change in milkers, unusual excitement of 
any kind, and to some extent changes in feed. In many cases it is 
not possible, with our present knowledge of the physiology of milk 
secretion, to connect the variations noted with the cause. While the 
facts regarding the variations in the fat content are well known, the 
information is very meager regarding the other constituents of the 
milk, and especially regarding the composition of the fat itself. 

Some of the data already published show the variations throughout 
an entire lactation period. It may be pointed out, however, that a 
statement of this kind regarding the protein content, for example, 
really shows the influence due to the stage of lactation rather than 
to the daily variations. In order to obtain a fair idea as to the amount 
of daily variations to be expected, the periods covered should not be 
long enough to introduce variations due to the stage of lactation. 
Other conditions, as the feed and management of the animal, should 
remain constant. The variations which will then be found can rea- 
sonably be attributed to other causes, such as the physiological con- 
dition of the animal. 

1 Bulletins 155 and 156, Bureau of Animal Industry. 
54507°— Bull. 157—13- 2 7 



8 VARIATIONS IN MILK FROM INDIVIDUAL COW. 

A more extensive knowledge regarding the daily variations in the 
composition of the milk is of importance to those engaged in the 
manufacture of dairy products on account of the relation it bears to 
the manufactured article. A knowledge of the extent and nature of 
these variations from milking to milking is perhaps of the greatest 
importance in connection with the use of milk as food, especially for 
infant feeding. For such purposes it is highly desirable to know if 
the constituents of the milk, such as the protein and sugar, vary from 
milking to milking, as the fat is known to do, or whether these con- 
stituents remain reasonably constant. So far little is known regarding 
the relation of the nature of the fat to its use as food, but whatever 
importance may be attributed to this factor, it is well to know what 
variations to look for from one day to another. The chemist who is 
concerned with the inspection of milk for the purpose of detecting 
adulteration is also greatly in need of this information, and he is 
constantly required to employ all available knowledge on this subject. 

Another reason for beginning this particular series of investiga- 
tions was the question of daily variations in connection with the 
sampling of milk from individual cows where the period of investi- 
gation covers a considerable length of time. The question here con- 
cerned is, How long a period must be included in the sample to obtain 
a fair representation of the composition of the milk the animal is 
producing? For example, in carrying on investigations in regard to 
the influence of feed upon the properties of milk it might be possible 
to obtain an entirely erroneous idea as to the composition of the 
milk and the nature of the fat if daily variations in the composition 
of the fat are large and the sampling period is short. 

THE ANIMALS USED, FEED AND MANAGEMENT. 

The animals used were all purebred registered animals of the 
breeds indicated. The following statement gives the details regard- 
ing the individuals supplying the samples analyzed : 



Cow No. 



303 (milked twice daily) 

205 (milked twice daily) 

209 (milked twice daily) 

320 (milked twice daily) 

400 (milked twice daily) 

209 (milked three times daily) . 
207 (milked four times daily) . . 



Breed. 



Ayrshire . . 
Holstein . . 

do 

Jersey 

Shorthorn. 
Holstein. . 
do 



Age 
(years). 



Days in 
milk. 



180 
89 

289 
98 

102 
44 
14 



In carrying out these experiments the animals were fed a uniform 
ration both in kind and amount during the period covered by the 
samples. In this way variations due to the ration fed were eliminated. 
The cows were milked by the same milker, and the intervals between 
milkings were uniformly 12 hours, except in the cases of cow 209, 



VARIATIONS FROM MILKING TO MILKING. 9 

milked three times daily at eight-hour intervals, and cow 207, milked 
four times daily at six-hour intervals. Cows 205, 320, and 400 were 
fed a ration consisting of alfalfa hay, 2 parts, and a mixture of corn, 
bran, and oats, 1 part. Cows 303 and 209 were turned in a blue- 
grass pasture during the day, and in addition received a uniform 
grain ration consisting of a mixture of corn 4 parts, bran 2 parts, 
and linseed-oil meal 1 part. 

Cow 209 when milked three times daily and cow 207 when milked 
four times daily received a still different ration, but the proportion 
between the constituents was kept the same and the total quantity 
fed daily was the same in order that the variations found could not 
be attributed to the feed. 

METHODS OF SAMPLING AND PREPARATION OF SAMPLES FOR 

ANALYSIS. 

The milk was weighed immediately after milking and the entire 
amount brought to the laboratory. From this a subsample was pre- 
pared for analysis. The cream was separated from the remainder of 
the milk with a small cream separator and the cream secured was 
churned in a glass j ar. This butter was melted to supply the fat sample 
for analysis. The measurements of color of the butterfat were made 
with the Lovibond tintometer. The methods followed in the chem- 
ical analyses are those recognized by the Association of Agricultural 
Chemists. 1 Further details in regard to the methods followed will be 
found in the first report of these investigations in Bulletin 155, 
Bureau of Animal Industry. 

THE VARIATIONS FROM MILKING TO MILKING. 

The detailed analyses of the milk from each of the 7 cows in this 
investigation are found in the three tables forming the Appendix at 
at the end of this bulletin. Table I shows the variations from milk- 
ing to milking of the 5 cows which were milked twice daily. Table II 
gives the data for cow 209 milked three times daily, and Table III for 
cow 207 milked four times daily. 

PROTEIN. 

Table 1 below is a summary showing the variations in total protein 
for the 7 animals. The most striking fact in regard to the protein is 
the comparatively small variation. More than 90 per cent of the 
analyses made showed a variation of less than 0.2 per cent from the 
average for the animal supplying the sample, and no samples show 
a variation of more than 0.3 per cent from the average. As com- 
pared with the other constituents of milk and with the composition 
of the fat these variations are small. The conclusion to be drawn 
from this is that the variation in the total protein from milking to 

1 See Bulletin 107 (revised), Bureau of Chemistry, U. S. Department of Agriculture, 1908. 



10 



VARIATIONS IN MILK FROM INDIVIDUAL COW. 



milking is comparatively small, and only in exceptional cases would 
it be sufficient to be of importance in connection with the use of milk 
as human food. From the standpoint of taking samples for chemical 
analyses these variations would have to be taken into account, but 
a fair sample regarding the amount of protein in the milk of a certain 
cow may be secured by taking the average of a comparatively few 
samples. 

Table 1. — Average variations in total protein from willing to milling. 





Breed. 


Num- 
ber of 
milk- 
ings. 


Total protein. 


Variations from 
average. 


Cow No. 


Average. 


Highest. 


Lowest. 


Less 
than 0.2 
per cent. 


Between 

0.2 and 

0.3 per 

cent. 


303 (milked twite daily) 

205 (milked twice daily) 

209 (milked twice daily) 


Ayrshire 

Holstein 

do 


28 
28 
28 
28 
28 
21 
20 


Per cent. 
3.21 
3.02 
3.31 
3.58 
3.59 
2.75 
2.57 


Per cent. 
3.38 
3.19 
3.45 
3.83 
3.83 
3.19 
2.74 


Per cent. 
2.93 
2.74 
3.13 
3.32 
3.45 
2.55 
2.30 


Per cent. 
93.0 
96.4 
100.0 
89.3 
93.0 
95.0 
90.0 


Per cent. 
7.0 
3.6 


320 (milked twice daily ) 

400 (milked twice daily) 

209 (milked three times daily). 


Jersey 

Shorthorn... 

Holstein 

do 


10.7 
7.0 
5.0 

10.0 






, 



SUGAR. 

Table 2 is a summary showing the extent of variations in the sugar 
content. The sugar is usually considered to be the least variable of 
any constituent of milk, but our results indicate that it may be ex- 
pected to vary rather more than the total protein. Some animals 
seem to show a wider variation in the amount of sugar than others. 
A variation of 0.5 per cent from the average is not uncommon with 
certain individuals, but about 90 per cent of the analyses show a 
variation of less than 0.2 per cent. 

Table 2. — Average variations in sugar from, milking to milking. 





Breed. 


Num- 
ber of 
milk- 
ings. 


Sugar content. 


Variations from average. 


Cow No. 


Aver- 
age. 


High- 
est. 


Low- 
est. 


Less 

than 

0.2 per 

cent. 


0.2 to 
0.4 per 
cent. 


0.4 to 
0.6 per 
cent. 


0.6 to 
0.8 per 
cent. 


303 (milked twice daily). 


Ayrshire.. 
Holstein . . 

...do 

Jersey 

Shorthorn 
Holstein.. 

...do 


28 
28 
28 
28 
28 
21 

20 


Per ct. 
5.32 
5.10 
4.55 
4.91 
5.37 
4.68 

4.55 


Per ct. 
5.65 
5.49 
5.05 
5.46 
5.70 
5.23 

4.71 


Per ct. 
4.98 
4.64 
4.29 
4.54 
4.83 
4.46 

4.25 


Per ct. 
89.3 
35.7 
89.0 
46.4 
SI. 4 
85.0 

90.0 


Per ct. 
10.7 
57.1 
7.1 
39.2 
14.8 
10.0 

10.0 


Per ct. 


Per ct. 


205 (milked twice daily). 
209 (milked twice daily). 
320 (milked twice daily). 
400 (milked twice daily). 
209 (milked three times 

daily). 
207 (milked four times 


7.2 
3.6 

10.5 

"""'5.6' 


3.5 
3.7 


daily). 







VARIATIONS FROM MILKING TO MILKING. 



11 



FAT. 

As already stated, it is a well-known fact that the fat varies from 
milking to milking. Table 3 gives the variations with this constituent 
for the 7 cows used in this investigation. The extreme variation 
reaches almost 2 per cent. Only 56 per cent of the samples come 
within 0.3 per cent of the average; 27.7 per cent range between 0.3 
and 0.6 per cent ; 1 1 .7 per cent vary between 0.6 and 0.9 per cent from 
the average, and 4.6 per cent vary more than 0.9 per cent from the 
average. 

A sample taken from a single milking is of little va.ue as an indica- 
tion of the quality of milk produced by any cow. When the number 
of milkings per day is increased to three or four the variations in the 
fat content become greater. 



Table 3. — Average variations in fat content from milking to milking. 





Breed. 


Num- 
ber of 
milk- 
ings. 


Fat content. 


Variations from average. 


Cow No. 


Aver- 
age. 


High- 
est. 


Low- 
est. 


Less 
than 
0.3 per 
cent. 


Be- 
tween 
0.3 and 
0.6 per 
cent. 


Be- 
tween 
0.6 and 
0.9 per 
cent. 


Over 
0.9 per 
cent. 


303 (milked twice daily). 


Ayrshire. .. 
Holstein . . . 

do 

Jersey 

Shorthorn.. 
Holstein... 

.....do 


27 
28 
28 
28 

27 
20 

19 


Per ct. 

3.93 
3.07 
3.18 
5.31 
4.08 
2.98 

2.62 


Per a. 
4.36 
3.79 
3.67 
6.31 
5.29 
3.63 

4.15 


Per ct. 
3.49 
2.40 
2.71 
4.56 
3.46 
2.24 

1.67 


Perct. 
77.7 
39.3 
85.7 
50.0 
63.0 
45.0 

31.6 


Per ct. 
22.3 


Perct. 


Perct. 


205 (milked twice daily). 
209 (milked twice dailv). 


46.4 
14.3 
25.0 
29.6 
30.0 

26.2 


14.3 




320 (milked twice daily). 
400 (milked twice daily). 
209 (milked three times 

daily). 
207 (milked four times 

daily). 


17.9 
3.7 
25.0 

21.1 


7.1 
3.7 

21.1 



THE REICHERT-MEISSL NUMBER. 1 



Table 4 gives the data regarding this constant of the fat and shows 
what may be expected in the way of variations. The limit of error 
in making this determination is generally considered to be 0.5. 
Fifty-eight per cent of the determinations vary less than 1 from the 
average; 23.4 per cent vary between 1 and 2; 13.4 per cent between 
2 and 3; 4.6 per cent between 3 and 4; and 0.5 per cent more than 4. 

1 This and the succeeding constants of the fat were determined by official methods, the details of which 
may be found in Bulletin 107 (revised), Bureau of Chemistry, United States Department of Agriculture. 
For the benefit of those who may be unfamiliar with the terms the following explanation may be holpfu 1 . 
The Reichert-Meissl number is an arbitrary measure of the volatile acids of which butyric is the principal 
one in butterfat. The figures do not showthe percentages of the acid, but serve asa meansof comparing 
different fats with reference to their volatile constituents. The iodin absorption number indicates relativel > 
the amount of iodin a fat will absorb. Since the only fatty acid found to exist in butterfat which has the 
property of absorbing iodin is oleic acid, the iodin absorption number shows relatively the amount of this 
fatty acid present, but in common with the Reichert-Meissl number the figures do not represent percentages. 
The saponification number is the number of milligrams of potassium hydroxid required to saponify 1 gram 
of fat. Since the amount of potassium hydroxid required depends upon the molecular weight of the fat, the 
saponification number serves as an indicator of the relative percentages of the fatty acids of high and low 
molecular weights present. 



12 



VARIATIONS IN MILK FROM INDIVIDUAL COW. 



On the whole, the fluctuation in the Reichert-Meissl number is quite 
marked. It is impossible to say with our present knowledge what 
are the causes of this wide fluctuation. It is evident that to obtain 
a fair sample for this determination more than one milking should be 
represented. The authors have been unable to find any data regard- 
ing the significance of the amount of volatile acids from the stand- 
point of human food. 

Table 4. — Average variations in the Reichert-Meissl number from milling to milking. 





Breed. 


Num- 
ber of 
mak- 
ings. 


Reichert-Meissl 
number. 


Variations from average. 


cow No. 


Aver- 
age. 


High- 
est. 


Low- 
est. 


Less 
than 1. 


Be- 
tween 
1 and 
2. 


Be- 
tween 
2 and 
3. 


Be- 
tween 
3 and 
4. 


Above 
4. 


303 (milked twice daily) 
205 (milked twice daily). 
2o9 (milked twice daily). 


Ayrshire . . . 
Holstein. .. 
do 


27 
28 
27 
27 
27 
21 

20 


21.99 
27.35 
19.24 
25.89 
26. 15 
29.16 

30. 67 


24.14 
30.81 
23.65 
28.01 
28.81 
30.43 

34.28 


18.46 
25.90 
18.39 
23.77 
23.45 
27.69 

27. 15 


P.ct. 
44.4 
6S.0 
70.4 
51.9 
70.4 
81.0 

20.0 


P.ct. 
33.3 
25.0 
18.6 
37.0 
11.1 
19.0 

20.0 


P.ct. 
18.5 
3.5 
7.4 
11.1 
18.5 


P.ct. 
3.7 

3.5 


P.ct. 
3.6 


320 (milked twice daily). 
400 (milked twice daily). 
209 (milked three times 

daily). 
207 (milked four times 

daily). 


Jersey 

Shorthorn.. 
Holstein. .. 

do 












35.0 


25.0 





THE IODIN NUMBER. 



Table 5 shows the variations in the iodin number. The limit of 
error in making this determination is generally considered to be 0.5. 
The table shows that only 48 per cent of the total came within 1 of 
the average for the cow supplying the sample; 27.4 per cent varied 
between 1 and 2; while 15.8 per cent ranged between 2 and 3 from 
the average; and 8.8 per cent varied more than 3. These data indi- 
cate that rather wide variations are to be expected in the iodinnumber 
from day to day. 

Table 5. — Average variations in the iodin number from milling to milking. 





Broed. 


Num- 
ber of 
milk- 
ings. 


Iodin number. 


Variations from average. 


Cow No. 


Aver- 
age. 


High- 
est. 


Low- 
est. 


Less 
than 1. 


Be- Be- 
tween 1 : tween 2 
and 2. and 3. 


Above 
3. 


303 (milked twice daily). 
205 (milked twice daily). 
209 (milked twice daily). 
320 (milked twice daily). 
400 (milked twice daily). 
209 (milked three times 

daily). 
207 (milked four times 

daily). 


Ayrshire. . 
Holstein.. 

do.... 

Jersey 

Shorthorn 
Holstein.. 

do.... 


28 
28 
28 
28 
28 
21 

20 


41.32 

32.70 
41.98 
24.18 
30. 63 
32.73 

41.17 


44.62 
34.46 
45.37 
28.27 
31.91 
34.49 

44.34 


40.04 
30.17 
34.28 
21.98 
28.77 
30.73 

88. 2s 


Perct. 
25.9 
71.4 
18.5 
59.3 
63.0 
47.6 

50.0 


Per ct. 
25.9 
25.0 
33.3 
22.2 
37.0 
33.3 

15.0 


Perct. 
29.6 
3.6 
22.2 
11.1 


Perct. 
18.5 

26.0 
7.4 


19.1 
25.0 


10.0 



variations from milking to milking. 



13 



THE SAPONIFICATION NUMBER. 

Tablo 6 is a summary of the variations in the saponification num- 
ber as found with the 7 cows. The limit of error in making this 
determination is considered as being 2. The table shows that on 
the average 62.2 per cent of the determinations varied less than 2 
from the average, or no more than the limit of error; 24.7 per cent 
ranged between 2 and 4 of the average; 9.3 per cent between 4 and 
6; wliile 3.7 per cent varied more than 6. As with the other con- 
stants of the fat, we find here considerable variation from milking to 
milking. A study of the tables fails to indicate any relation between 
the iodin number and the amount of fat or of any other constituent. 
An increase in the iodin number in most cases is accompanied by a 
decline in the Reichert-Meissl number and in the saponification value. 
This relation is commonly found in butterfat. 

Table 6. — Average variations in the saponification number from milking to milking. 





Breed. 


Num- 
ber of 
milk- 
ings. 


Saponification number. 


Variations from average. 


Cow No. 


Aver- 
age. 


High- 
est. 


Low- 
est. 


Less 
than 2. 


Be- 
tween 2 
and 4. 


Be- 
tween 4 
and 6. 


Above 
6. 


303 (milked twice daily). 
205 (milked twice daily). 
209 (milked twice daily). 
320 (milked twice daily). 
400 (milked twice daily). 
209 (milked three times 

daily). 
207 (milked four times 

daily). 


Ayrshire.. 
Holstein. . 
do.... 

Shorthorn. 
Holstein . . 

do 


28 
28 
28 
28 
28 
21 

20 


236.2 
227.9 
234.2 
235.3 
232.7 
230.1 

226.3 


247.3 
234.0 
242.4 
240.8 
239.7 
232.1 

231.0 


231.2 
224.6 
226.1 
232.1 
224.2 
226.6 

223.1 


Per ct. 
48.2 
67.8 
42.3 
66.7 
70.4 
90.5 

50.0 


Perct. 
33.3 
21.4 
19.2 
22.2 
22.2 
9.5 

45.0 


Per ct. 

11.1 

7.2 

30.8 

11.1 


Per ct. 
7.4 
3.6 

7.7 

7.4 


5.0 





THE MELTING POINT. 

A summary of the data showing this constant of the fat is given in 
Table 7. The range in variation here is small. It may be seen that 
96.5 per cent of all vary less than 1° from the average. This result 
corresponds with our data already published hi indicating that the 
melting point of the fat is not influenced to any great extent by a 
small change in the other constants of the fat. The melting point of a 
mixture of fats can not be predicted from the melting points of the 
fats themselves, according to Lewkowitsch. 1 

1 Lewkowitsch, J. Chemical technology and analysis of oils, fats, and waxes. London, 1909. See vol. 1, 
p. 94. 



14 VARIATIONS IN MILK FROM INDIVIDUAL COW. 

Table 7. — Average variations in the melting point from milking to milking. 





Breed. 


Num- 
ber of 
milk- 
ings. 


Melting point. 


Variations from 
average. 


Cow No. 


Average. 


Highest. 


Lowest. 


Less 

than 

1 degree. 


Between 
land 2 
degrees. 


303 (milked twice daily) 

205 (milked twice daily) 


Ayrshire 

Holstein 

do 


28 
28 
28 
28 
28 
21 
20 


° C. 
33.34 
34.09 
33.46 
35.43 
33.92 
32.54 
34.01 


° C. 
34.45 
35.05 
34.40 
36.10 
34.40 
34.27 
34.97 


C. 
32.30 
33.30 
32.95 
34.55 
33. 45 
31.57 
33.40 


Per cent. 

88.9 
100.0 

96.3 
100.0 
100.0 

90.5 
100.0 


Per cent. 
11.1 


209 (milked twice daily) 


3.7 


320 (milked twice daily) 

400 (milked twice daily) 

209 (milked three times daily). 
207 (milked four times daily).. 


Jersey 

Shorthorn... 

Holstein 

do 






9.5 







COMPARISON OF MORNING AND EVENING MILK. 

The data which have been given make it possible to compare the 
composition of morning milk with that milked in the evening. A 
large amount of data is already available regarding the variation in 
the fat content of milk as brought about by this factor. Practically 
none, however, has been published regarding the variations in the 
constituents other than the fat or regarding changes in the nature of 
the fat itself. 

Fleischmann 1 found morning milk slightly richer than evening, but 
decided that the fat content varied with the interval between milkings. 
Sufficient data have been published by various authors to show the 
accuracy of the above statement. As a rule, when a cow is milke.d 
twice daily at intervals of equal length there is only a small variation in 
the average fat content of the milk. The variations found under 
these conditions seem to depend upon the individuality of the 
animals. 

Table 8 is compiled from those that have preceded and gives the 
average figures for the morning and evening milking for each animal. 
Taking first the animals where the interval between milking was 
uniformly 12 hours, it will be noted that with 4 out of the 5 cows the 
yield of milk was slightly greater in the morning. 

No variation in the protein content can be observed that may be 
attributed to the factor under consideration. The same may be said 
of the sugar. The fat is noticeably higher in the morning with 3 
of the cows and apparently unchanged with 2. 

The Reichert-Meissl number with each of the 5 animals is lower in 
the evening. 

The iodin number in each case is higher in the evening sample. 

The saponification value for the evening sample is decidedly lower 
with 2, slightly lower with 2, and higher for 1. 

The melting point shows no variation sufficient to be taken into ac- 
count. The same is true in regard to the size of the fat globules. 

1 Fleischmann, Wilhelm. Untersuchung der Milch von sechszehn Kiihen. Landwirtschaftliche 
Jahrbiicher, vol. 20, sup. 2. Berlin, 1891. 



COMPARISON OF MORNING AND EVENING MILK. 



15 



The physical constants of the fat show slight variations, but hardly 
sufficient to be taken into account. 

The samples from the 2 animals that were milked three and four 
times daily showed wider variations than those from the cows milked 
twice only, although no appreciable variation was found with the 
total protein, sugar, and ash. 

The per cent of fat varied considerably with the different milkings. 
The highest fat content was found in milk drawn near the middle of 
the day. 

In general the composition of the milk plasma does not seem to vary 
appreciably from morning to evening when the interval between 
milkings is the same. This statement also holds good when the 
number of milkings is increased from two to three or four per day. 
The per cent of fat shows some variation, mostly depending upon the 
individual, and this variation is wider when the cow is milked more 
than twice daily. The fat content of morning milk is usually slightly 
higher. There seems to be a fairly constant variation in the chemi- 
cal and physical constants of the fat between morning and evening. 
This is most noticeable with the volatile acids, which tend to be 
higher in morning milk, and with the iodin number, which is gen- 
erally higher in the evening sample. 

Table 8. — Comparison of morning and evening milk — Average determinations for each 

milking. 

COWS MILKED TWICE DAILY. 



Cow 
No. 


Hour milked. 


Aver- 
age 
yield, 
of milk. 


Total 
pro- 
tein. 


Ash. 


Sugar. 


Fat. 


Reich- 

ert- 
Meissl 
num- 
ber. 


Iodin 
num- 
ber. 


Sapon- 
ifica- 
tion 
num- 
ber. 


Melt- 
ing 
point 
of fat. 


Rela- 
tive 
size of 

fat 
glob- 
ules. 


303... 
205... 
209... 
320... 
400... 


/5.30 a. m 
\5.30p.m 
(5.30 a. m 
\5.30 p. m 
/5.30 a. m 
\5.30p.m 
/5.30 a. m 
\5.30p. m. 
15.30 a. m 
\5.30p.m, 


Pounds. 
11.2 
12.2 

9.2 

8.0 
14.4 
13.6 
10.1 

9.2 
10.1 

9.3 


Per ct. 
3.16 
3.24 
3.09 
2.95 
3.28 
3.33 
3.63 
3.54 
3.57 
3.61 


Per ct. 


Per ct. 
5.37 
5.26 
5.24 
4.96 
4.57 
4.54 
4.92 
4.84 
5.41 
5.32 


Per ct. 
3.96 
3.92 
3.45 
2.70 
3.17 
3.18 
5.64 
4.98 
4.26 
3.88 


22.92 
21.12 
27.52 
27.17 
20.52 
19.43 
26.24 
25.55 
26.54 
25.88 


39.94 
43.33 
32.53 
32.87 
41.60 
42.34 
23.59 
24.53 
29.59 
30.97 


238.1 
234.4 
227.7 
228.2 
235.5 
231.9 
235.8 
234.9 
232.8 
232.7 


°C. 

33.37 
33.31 
34.13 
34.05 
33. 35 
33.56 
35.45 
35.40 
33.98 
33.85 


132 
139 
161 
133 
68 
68 
373 
322 
420 
384 



COW MILKED THREE TIMES DAILY, 



209.. 



[5 a. m. 
lp.m. 
[9 p. m. 



23.7 


2.73 


0.73 


4.77 


2.47 


29.49 


31.75 


231.1 


32.40 


19.1 


2.70 


.71 


4.53 


3. 26 


29.39 


33.01 


230.2 


32.38 


14.9 


2.82 


.72 


4.73 


3.25 


28.60 


33.43 


229.1 


32.83 



COW MILKED FOUR TIMES DAILY. 



207.. 



14 a. m . . 
10a. in. 
4 p.m.. 
10 p. m. 



28.1 


2.62 


0.72 


4.61 


2.07 


30.41 


40.63 


226.4 


34.27 


23.0 


2.57 


.72 


4.48 


3.46 


30.75 


41.19 


226.0 


33.99 


23.2 


2.63 


.73 


4.61 


2.51 


30.82 


41.06 


226.4 


33.77 


22.3 


2.46 


.70 


4.50 


2.60 


30.68 


41.79 


226.3 


33.98 



L60 

106 
153 
224 



10 



VARIATIONS IN MILK FROM INDIVIDUAL COW. 



THE COMPOSITION OF THE FIRST AND LAST MILK DRAWN. 

It has long been well known that the last milk drawn from a cow, 
commonly known as the strippings, contains a much larger per cent 
of fat than does the first milk drawn from the same cow, often 
spoken of as the foremilk. Kirchner * gives figures typical of this 
variation. According to his data the fat content increases gradually 
as the milking progresses, while the solids other than fat remain 
practically constant in all parts of the milking. 

The investigation herein reported was made for the purpose of 
supplying additional data on this factor, especially in regard to the 
variation in the composition and nature of the fat in the foremilk 
and the strippings. This information is given in Tables 9 and 10. 
In taking the samples of foremilk represented in Table 9, 100 c. c. of 
milk was taken from each teat of the cow, the 4 portions being 
mixed to form the sample for analysis. The sample of strippings 
was secured when the milk was nearly out of the udder. A sample 
of 100 c. c. was then taken from each teat. If more could be drawn 
after taking this amount it was drawn into a second flask and suffi- 
cient added from the first to make up 100 c. c. One sample was 
then made by mixing the 100 c. c. sample from each teat. 

It is probable that a still more marked variation would have been 
found between the first and last milk drawn had the samples taken 
been smaller and thus represented the extremes of the milking. The 
samples supplying the fat for the analyses given in Table 10 were 
taken in the manner already described, except that the samples from 
each cow were put together in the form of a composite sample repre- 
senting 7 days. This was done in order to secure sufficient fat from 
which to make the determinations. 

The following is the average analysis of the first and last milk, 
taken from Table 9: 





Total 
protein. 


Sugar. 


Fat. 


Ash. 


Total 
solids. 


Relative 
size of fat 
globules. 




Per cent. 
3.58 
3.38 


Per cent. 
5.30 
5.33 


Per cent. 
1.87 
G.28 


Per cent. 
0.75 

.70 


Per cent. 
10.67 
14.86 


'39 




215 







' Kirchner, W. Handbuch der Milehwirtschaft. Berlin, 1898. See p. 56. 



COMPOSITION OF FIRST AND LAST MILK DRAWN. 



17 



The only difference that is at all striking is that of the fat. Since 
the variation in this constituent is so marked, the following figures 
are given, which represent the composition of the milk plasma or the 
milk minus the fat : 





Total 
protein. 


Sugar. 


Ash. 




Per cent. 
3.65 
3.60 


Per cent. 
5.40 
5.68 


Per cent. 
0.77 




0.75 







It is evident from these figures that the change in composition of 
the first milk drawn to the last is confined to the amount of fat 
present. The milk plasma remains practically the same in compo- 
sition. 

The data given in Table 9 show that the larger the quantity of 
milk produced the greater is the variation in fat content and in the 
relative size of the fat globules between the first and last milk drawn. 
From the further data in Table 10 it may be observed that the 
quantity of milk produced is an important factor in determining the 
extent of the variation from the foremilk to the strippings. With 
the cows producing the small quantity of milk the strippings range 
from twice to three times the fat content of the foremilk, while with 
those producing large quantities the strippings contain 3 to 10 
times as much as the foremilk. 

The higher fat content of the last milk drawn has been explained 
in several ways. The most plausible seems to be that given by 
Kirchner. 1 According to this author the fat globules are held back 
mechanically in the fine passageways of the udder and escape in 
larger quantities in the last milk drawn. The data given support 
this theory by the additional fact, not given by the authority quoted, 
that the larger the production of milk the greater is the increase in 
fat as the milking progresses. This may be explained by the suppo- 
sition that in the heavier milking cows the udder is more congested 
and the opening of the ducts made smaller by compression. 

The larger fat globules would also be held back in the small ducts 
more than the smaller ones. This would account for the larger fat 
globules in the strippings and for the greater variation in size from 
foremilk to strippings when the production of milk is large. 

1 Kirchner, W. llandbueh der Milchwirtschaft. Berlin, 1898 See p. 58. 



18 



VARIATIONS IN MILK FROM INDIVIDUAL COW. 



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COMPOSITION OF FIRST A.ND LAST MILK DRAWN. 



19 



Table 10. — The composition of the foremilk and strappings as influenced by the quantity 

of milk produced. 







Fat content 




Relative 


size of fat globules. 




Total 
milk. 












Breed. 


Fore- 


Entire 


Ship- 


Tore- 


Kntire 


Strip- 






milk. 


milk. 


pings. 


milk. 


milk. 


pings. 




Pounds. 


Per cent. 


Per cent. 


Per cent. 










3.0 
3.0 


3.7 
3.5 


6.2 
5.3 


10.3 
7.4 


206 
88 


250 

148 


204 


Do 


ITS 


Do 


3.3 


3.2 


5.2 


7.6 


125 


120 


158 


Do 


4.0 


3.8 


5.4 


10.0 


76 


84 


109 


Shorthorn 


7.8 


1.4 


3.8 


8.7 


152 


232 


280 


Do 


8.1 


1.0 


3.8 


8.8 


244 


140 


224 


Do 


15.5 


0.9 


3.1 


7.5 


51 


145 


254 


Do 


16.7 


0.4 


2.5 


7.0 


24 


94 


108 




12.7 


2.0 


3.0 


5.2 


118 


146 


1.50 


Do 


14.0 


1.0 


2.0 


3.0 


21 


29 


48 


Do 


15.7 


1.2 


3.0 


5.2 


56 


67 


90 


Do 


20.2 


0.2 


1.3 


4.0 


13 


59 


68 


Do 


20.2 


0.4 


1.6 


5.3 


27 


70 


122 


Do 


22.5 


1.0 


1.6 


3.4 


60 


70 


102 



Table 11 gives the physical and chemical constants of the fat as 
found in the first and last milk drawn. The following is an average 
of this table : 





Reiehert- 

Meissl 
number. 


Iodin 
number. 


Saponifica- 
tion num- 
ber. 


Melting 
point. 


Yellow- 
color. 




27. 25 

20. 32 


34.14 
33.82 


230. 1 
228.3 


°C. 

33. 88 
33.91 


39 




39 







The Reichert-Meissl number on the average is 0.93 lower in the 
strippings. It is lower with 6 out of the 8 cows supplying the sam- 
ples. 

The iodin number is 0.32 lower on the average in the fat from the 
strippings and 7 out of the 8 cows show the same variation, the eighth 
being practically the same. This tendency for a lower iodin number 
in the strippings while not great enough to be of much importance 
seems to be the rule. 

The saponification number also is lower on the average in the strip- 
pings and occurred with 6 out of the 8 animals. 

The melting point of the fat and the yellow color seem to be 
unchanged. 



20 VARIATIONS IN MILK FEOM INDIVIDUAL COW. 

Table 1 1 . — Analysis of fat from first and last mill:. 



1 


Aver- 


Date of milking. 


Reich- 

ert- 
Meissl 
num- 
ber. 


Iodin 
num- 
ber. 


Saponi- 
fication 
num- 
ber. 


Melting 
point. 


Color. 


No - per 
1 day. 


Yellow. 


Red. 


Light. 


57 
55 
306 

no 

300 

301 

403 

6 


Pounds. 
14.4 

15.1 

32.9 

42.3 

27.4 

27.5 

36.7 

12.2 


Sept.28toOct.5{f t r f p m m k gs ;; 
Sept.28toOct.5{f t r f p m m k gs; 
Se P t.28toOct.5{f° r ip m m k V: 
Sept.28toO C t.5{f- m | n k s ;; 
S e pt.28toO C t.5{|-- m k gs: 
Sept. 28 to Oct. 5(1^^- ; 
Sept.28toOct.5{I-^ g - s: 
Sept.28toOct.5{f- p m m k gs ; 


28.14 
28. 68 
26. 15 
26.25 
26.43 
26.38 
28.40 
25. 59 
27.59 
27.27 
28.06 
25.43 
26. 53 
25.01 
26.73 
25.97 


34.09 
33.47 
36.10 
35.88 
39.64 
38.96 
30.87 
30.63 
28.60 
28.25 
33.32 
33.59 
31.56 
31.37 
38. 94 
38.40 


231.3 
229.2 
226.8- 
224.4 
225.0 
226.3 
229.9 
230.4 
235.4 
231.2 
232.3 
230.7 
233.3 
229.1 
226.9 
225.1 


°C. 

34.03 

33.80 

35.20 

35. 07 

33.20 

32. 73 

34.67 

34.80 

34. 03 

34.20 

33.27 

33.67 

33.17 

33. 27 

33.50 

33.73 


.50 
54 
52 
52 
45 
45 
21 
22 
50 
50 
20 
16 
28 
26 
50 
47 


2.7 
3.0 
2.2 

3!o 

1.0 
1.6 
2.0 
2.0 
3.0 
3.0 
1.5 
1.7 
1.7 
1.7 
1.6 
1.6 


0.3 
.3 
.3 
.3 
_2 
.2 
2 
_2 

!s 

.3 
.2 
.2 
.2 
.2 
.2 
.2 



APPENDIX. 



The following tables give the detailed analyses of the milk at each 
milking from the 7 cows specially used in this investigation. Table 
I contains the data for the 5 cows milked twice daily, Table II gives 
the analyses for the cow milked 3 times daily, and Table III for the 
cow milked 4 times daily. 



APPENDIX. 



21 




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VARIATIONS IN MILK FROM INDIVIDUAL COW. 



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